Best Garden Chicken Stir Fry Recipes

SUMMER GARDEN CHICKEN STIR-FRY

Summer Garden Chicken Stir-Fry image

Chicken stir-fry made with vegetables - perfect for an Asian cuisine that is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
1 cup fat-free chicken broth
3 tablespoons reduced-sodium soy sauce
2 to 3 teaspoons sugar
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms (3 oz)
1/2 cup chopped bell pepper (any color)
2 teaspoons cornstarch
Hot cooked brown rice, if desired

Steps:

Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 8 g, TransFat 0 g

GARDEN CHICKEN STIR FRY

Garden Chicken Stir Fry image

Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens.

Provided by Jean McKinney

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
1 cup julienned carrots
1 small onion, chopped
1 cup fresh sliced mushrooms
1 zucchini squash, peeled and cut into 1 inch rounds
2 yellow summer squash, peeled and sliced into 1 inch pieces
½ cup pecan halves
1 teaspoon coarse ground black pepper

Steps:

Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 11.1 g, Cholesterol 71.9 mg, Fat 17.2 g, Fiber 3.9 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 87.4 mg, Sugar 5.2 g

SUMMER GARDEN CHICKEN STIR-FRY

Summer Garden Chicken Stir-Fry image

Make and share this Summer Garden Chicken Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breast half
2 garlic cloves, minced
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby carrots, cut lengthwise in half
1 cup fat free chicken broth
3 tablespoons low sodium soy sauce
2 -3 teaspoons sugar
2 cups broccoli florets
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
2 teaspoons cornstarch
hot cooked rice

Steps:

Remove all visible fat from chicken; cut chicken into 1-inch pieces.
Spray a large nonstick skillet with cooking spray; heat over med-high heat.
Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
Serve over rice.

Nutrition Facts : Calories 190.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 65.8, Sodium 683.5, Carbohydrate 14.2, Fiber 1.7, Sugar 6.2, Protein 29.4

GARDEN CHICKEN STIR-FRY

Garden Chicken Stir-Fry image

Glenda's easy stir-fry creation is a tasty dinner. Udon noodles are similar to spaghetti so if you can't find them, spaghetti works just as well. Would you believe we couldn't find zucchini at the store? So, we substituted summer squash for testing this recipe. It was so good! If you run into this too, definitely use this swap....

Provided by Glenda Purvis

Categories Chicken

Time 25m

Number Of Ingredients 7

Ingredients

1 small eggplant, cut into bite-sized pieces
1 medium zucchini, cut into bite-sized pieces (can also substitute yellow squash)
1/2 small onion, sliced then halved
3 clove garlic, minced
2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp teriyaki sauce
8 oz udon noodles or spaghetti broke in half

Steps:

1. Cook noodles according to manufacturer's directions.
2. While noodles are cooking, prepare all the vegetables and set aside in a bowl.
3. Chop chicken breasts.
4. In a wok or large frying pan, add the oil and heat until hot. Add all the vegetables at once, stirring occasionally, until crisp-tender, about 4 minutes. Put back in bowl.
5. Add a little more oil at this point and wait for it to heat up again. Put in the chicken, stirring occasionally, until just done, about 3-4 minutes.
6. Re-introduce the vegetables and heat through. Then add the teriyaki sauce. This step you may want to personalize, depending on your love of teriyaki sauce!
7. Spoon over noodles and enjoy.

SUMMER GARDEN CHICKEN STIR-FRY

Summer Garden Chicken Stir-Fry image

Number Of Ingredients 0

Ingredients

Steps:

1. Spray 12-inch nonstick skillet with cooking spray heat over medium-high heat. Add chicken, garlic and gingerroot stir-fry 2 to 3 minutes or until chicken is brown.2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.4. Mix cornstarch and remaining 1/4 cup broth stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 165 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 50mg Sodium 1,020mg Carbohydrate 16g (Dietary Fiber 4g) Protein 23g % DAILY VALUE: Vitamin A 66% Vitamin C 84% Calcium 6% Iron 12% DIET EXCHANGES: 2 1/2 Very Lean Meat 3 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUMMER GARDEN CHICKEN STIR-FRY

Summer Garden Chicken Stir-Fry image

Chicken stir-fry made with vegetables - perfect for an Asian cuisine that is ready in 30 minutes.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
1 cup fat-free chicken broth
3 tablespoons reduced-sodium soy sauce
2 to 3 teaspoons sugar
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms (3 oz)
1/2 cup chopped bell pepper (any color)
2 teaspoons cornstarch
Hot cooked brown rice, if desired

Steps:

Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.